Gluten-Free Biscuits That Work Every Time (With Vegan Options)

Bake tall, flaky gluten-free biscuits with perfect results. I tested 12 flour blends and share which ones rise best, plus dairy-free and vegan options!

Prep time: PT10M

Cook time: PT15M

Total time: PT35M

Rating

4.83 stars (145 reviews)

Keywords

gluten free biscuits, gluten free biscuits recipe

Ingredients

2 cups gluten free flour blend (See note section below for gram measurements)
2 tablespoons aluminum-free baking powder (12 grams; see note )
1 teaspoon salt (6 grams)
5 tablespoons unsalted butter (71.5 grams; COLD)
1 cup milk (227 grams; see note)

Cuisine

American

Steps

Combine 2 cups gluten free flour blend, 2 tablespoons aluminum-free baking powder, and 1 teaspoon salt to a large mixing bowl and whisk the ingredients to blend them. Add the cold 5 tablespoons unsalted butter.
Use a pastry blender to cut in the butter into the flour. Cutting in the cold butter is what helps make the flaky layers!
*If you don't have a pastry blender, you can freeze the butter and use a cheese grater to grate the frozen butter into the dry ingredients.
Add the 1 cup milk to the bowl and mix to form a nice dough ball. It should be soft, firm, and workable.
Preheat your oven to 425º F.
Put the dough on wax paper or a silicone mat. Depending on the gluten-free flour blend you used, you may want to dust the wax paper or silicone mat with a tiny bit of gluten-free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness.
Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
Place each biscuit on a parchment paper lined cookie sheet. Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
Bake at 425º F for 15 minutes.

Nutitrion

Serving Size: 1 bicuit
Calories: 244 kcal
Carbohydrates: 32 g
Protein: 5 g
Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 29 mg
Sodium: 804 mg
Sugar: 3 g
Unsaturated Fat: 4 g

Reviews

Emmyjay17 on 2025-01-20 (5 stars):
I made these with Cup4Cup flour and added 1/2 tsp soda and a tad less buttermilk. Baked them @400° for 12 min in a convection oven. They came together nicely. They turned out great to my liking. Golden brown and slightly crispy bottoms with a good crumb. Definitely a keeper and I'll throw out the stack of GF biscuit recipes I've kept over the years. I will add that I used a home made recipe for the flour and I'm happy with it and it contains powdered milk and I'm glad you shared that the ingredients had changed on the store brand.
Jerilyn on 2024-11-28 (5 stars):
These are hands down the best biscuits I’ve ever had, and can’t believe they’re gluten free! They taste just like my Mama made growing up. I’d give this 100 stars if I could. I tried out the dairy free option as well, as my niece can’t have dairy, and couldn’t believe how great that turned out, too!! Making a huge batch to take to my family gathering for Thanksgiving. Everyone will be thrilled, we’re all gluten intolerant and haven’t had a decent biscuit in years!!!
Patricia on 2024-10-27 (5 stars):
THESE….ARE…..AMMMMMMAZING! I made these for our church gathering and people raved over them. There wasn’t any left, and I made 40 of them!!! Regular biscuits….I have leftovers 🫨. I can’t wait to try more of your recipes. I did use the cup 4 cup as you recommended. Worth every penny.